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Galley
Galley Assistant
A Galley Assistant keeps a yacht's galley clean, stocked and prepped so the chefs can cook for guests and crew. You handle washing up, basic prep, provisioning and hygiene, which keeps food service safe and on time.
- Department
- Galley
- Reports to
- Head Chef
- Yacht size
- 55m to 150m+
- Contract
- Seasonal or permanent
- Starting pay
- €2,300 per month
What the job is
The Galley Assistant is the entry role in a yacht galley. You wash pots, pans and guest crockery, clean down surfaces and keep the galley and cold rooms in inspection order. You also peel, chop, portion and label under the direction of the chefs. On larger yachts with three or four chefs, you free them to focus on guest menus by taking the repetitive work off their hands. You are rarely seen by guests, but every plate leaving the pass depends on your work.
Provisioning is a big part of the job. When deliveries arrive on the dock you check them against the order, reject poor produce, then date label and rotate everything into fridges, freezers and dry stores. You log fridge and freezer temperatures, record cleaning, and follow the yacht's food safety plan and allergen procedures. Galleys are small and move at sea, so tidiness and secure stowage matter. A loose tray in a swell is a safety problem, not just a mess.
Hours are long on charter, often 14 or more a day, with rest taken in breaks between services. You may help cook crew meals, set up the crew mess or support the interior team at busy times. Most Galley Assistants want to become chefs, and the role is a recognised route in. Head Chefs notice assistants who learn the menus, ask good questions and keep standards high when tired. Many move up to Commis Chef within one or two seasons.
What makes a good one
- Basic knife skills and prep
- Food hygiene and allergen control
- Speed and order under pressure
- Stock rotation and labelling
- Taking direction from chefs
A day in the life
- 06:00Switch on ovens, take the bread out of the proving drawer and set up crew breakfast in the mess. Log overnight fridge and freezer temperatures.
- 07:00Squeeze juices, cut fruit and lay out breakfast mise en place for the guest service. Check the allergen board for today's guest list.
- 08:30Support breakfast service by plating garnishes and turning round pans for the Sous Chef. Wash and polish guest crockery as it comes back from the interior.
- 10:00Meet the provisions van on the quay. Check fish, produce and dairy against the order, then label, date and rotate everything into the cold rooms.
- 11:30Prep vegetables, pick herbs and portion proteins for lunch and dinner. Make the crew lunch the Head Chef has planned.
- 13:00Guest lunch on the aft deck. Keep the pass clear, wash as you go and stock the line with clean plates and utensils.
- 15:00Deep clean the galley, degrease the extraction filters and wipe down the cold rooms. Take a two hour break.
- 17:30Prepare canapé bases and dinner mise en place, then set up the crew dinner before guest service starts.
- 20:00Run the dish station through a five course dinner. Clean down, complete the cleaning log and secure everything for the night, finishing around 22:30.
Pay by country
Monthly salary for a Galley Assistant on a 55m to 100m yacht, with food and accommodation on board. Charter yachts usually add a share of guest tips, which can add several thousand euros across a busy season.
- France and Monaco
- €2,300 – 2,900
- Spain
- €2,200 – 2,800
- Italy
- €2,200 – 2,800
- United Kingdom
- £1,950 – 2,500
- USA (Florida)
- US$2,500 – 3,200
- Caribbean
- US$2,500 – 3,200
- UAE
- AED 9,200 – 11,800
- Australia
- A$3,800 – 4,800
- New Zealand
- NZ$4,200 – 5,300
Required
- STCW Basic Safety Training
- ENG1 medical
- Food Safety Level 2
Recommended
- PDSD
- Food Safety Level 3
- Ship's Cook Certificate (MCA)
- Culinary diploma or NVQ in professional cookery
- Allergen awareness training
Visas
- Schengen
- US B1/B2 or C1/D
- Australian MCV
Where it leads
Galley Assistant jobs open now
Questions crew ask
Do I need culinary training to be a Galley Assistant?
No, but it helps. Most yachts hire on attitude, hygiene standards and some kitchen experience, though a culinary diploma or restaurant background puts you ahead of other candidates.
Can I become a yacht chef from this role?
Yes. It is a common route into the galley, and assistants who learn quickly often move to Commis Chef within one or two seasons. Plan to add the Ship's Cook Certificate as you progress.
Will I only wash dishes?
Washing up is a large part of the job, but you also do prep, provisioning, crew meals and cleaning logs. On smaller crews you may help the interior team during busy periods.